One of my favorite features of the Sunday New York Daily News is Relish Magazine. The cooking sections in the New York area papers have become seriously lacking, so when Relish came along a number of years ago, it was a welcome addition.
I don’t remember if I saw this recipe on their website or in the magazine, but I knew instantly that this was something that needed to be made.
It’s a little preparation bogged down, but the end result is certainly worth the time. A friend of mine made this as well, but the bacon on only half as there is a vegetarian in the house. Though my non-red meat eating sister will tell you bacon doesn’t count. It is its own food group.
I have already been thinking of different twists on this and know I will come back to it again and again.
- Cooking spray
- 1/2 C cornmeal
- 1/2 C all-purpose flour
- 1 t baking powder
- 1/2 t salt
- 1 egg
- 2 T butter
- 2 to 4 T ice water
NOTE: The crust needed something more. Maybe a little more salt. Maybe a little sugar. Oh, maybe a kick of cayenne. But the cornmeal crust was wonderful. Perfect for filling with tomatoes and mozzarella and basil.
- 1 T butter
- 3 medium Vidalia or sweet onions, slivered
- 2 eggs
- 1/2 C half-and-half
- 1/2 t salt
- 1/4 t freshly ground black pepper, plus more for top
- 1 C (4-ounces) shredded white Cheddar cheese
- 1/2 C corn kernels, fresh or frozen
- 4 slices thick, smoky-style bacon, cooked and chopped
NOTE: FOUR? Only FOUR? Now, you know that would never do! I cheated, I used a a couple more. I silvered the onions by cutting each in half and the thinly slicing them. Cutting through the pie, the slivers are too long and difficult to cut while slicing and eating. Next time maybe the slivers need to be cut a bit – most likely AFTER caramelizing them.
To prepare crust, coat a 9-inch deep-dish pie plate with cooking spray
Place cornmeal, flour, baking powder and salt in the bowl of a food processor fitted with a pastry cutter blade; pulse to combine. Add egg and butter; pulse until mixed. Add water, 1 tablespoon at a time, until a dough ball forms. This will form a sticky mass of dough. Press into pan. If the dough is too sticky, add a little cornmeal.
NOTE: I used nearly 2 tablespoons of water to form a ball. But when I took it out of the food processor it was really sticky. Instead of putting the blade back in and getting the sticky mess back into the bowl, I sprinkled cornmeal over the top and that kept the dough from sticking to my hands.
Preheat oven to 350F.
To prepare filling, melt butter in a large skillet over medium-high heat. Add onions and sauté 30 minutes, stirring occasionally, until lightly browned. Drain if necessary.
NOTE: And – purely with an eye toward waste not want not – I cooked the onions in the bacon fat. I did still add the butter in – can you have enough butter or bacon? I don’t think so either!
Combine eggs, half-and-half, salt and pepper in a bowl. Whisk well. On bottom of pie, sprinkle half the shredded cheese. Top with corn kernels, onions and bacon.
Pour egg mixture over top. Top with remaining cheese and freshly ground black pepper.
Bake 40 minutes, until top is set and browned.
NOTES: Before baking, I sprinkled the top with chopped scallions. Be careful not to over bake. The cheese gets a little too dense if it gets too brown. I think this would be nice with leeks as well.
This is great as a side dish for grilled chicken, alone with a big salad … or just by itself because you cannot stop eating it and are VERY impressed with your own creation!